Vintage Cucumber & Tomato Medley

🕒 Prep: 10 min
🔥 Cook:
🍽 Serves: 8

Welcome to a fresh, vibrant side dish that’s as simple as it is delightful: the Vintage Cucumber & Tomato Medley. Perfect for any time of the year, this salad brings together classic flavors with a modern twist.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy days.
  • Uses fresh, seasonal ingredients for the best flavor.
  • Pairs well with a variety of mains, from grilled chicken to pasta dishes.
  • Light and refreshing, yet satisfying.
  • No cooking required, keeping your kitchen cool.

Ingredients

2 cups sliced cucumbers
2 cups cherry tomatoes, halved
1/4 cup thinly sliced red onion
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 tbsp chopped fresh dill

Step-by-step Instructions

First, gather all your ingredients and a large mixing bowl. Start by slicing your cucumbers into even rounds, aiming for about 1/4 inch thick. Consistency is key for even flavor distribution.

Next, slice your cherry tomatoes in half. A sharp knife will prevent squishing and keep them looking pretty. Toss these into the bowl with the cucumbers.

Now, take your red onion and slice it as thinly as you can. This ensures the onion adds flavor without overpowering each bite. Add the onion slices to your bowl of vegetables.

Drizzle the extra virgin olive oil and red wine vinegar over the vegetables. Use a gentle hand here — you’re aiming for a light coat, not a drenching.

Season with salt and black pepper. It’s best to start light; you can always add more later. Toss everything gently to make sure each piece is coated evenly.

Finally, sprinkle the freshly chopped dill over the top. Give the salad one last toss to spread the dill throughout. Let it sit for at least 10 minutes before serving — this resting time allows the flavors to meld beautifully.

Tips & Tricks

  • Chill your cucumbers before slicing for an extra refreshing crunch.
  • If you find raw red onion too strong, soak the slices in cold water for 10 minutes before adding to the salad.
  • Use a mandoline slicer for quick, even cucumber and onion slices.

Serving Suggestions

This medley is a versatile side dish. Pair it with grilled fish or chicken for a light meal. It also complements a hearty pasta dish or can be served atop a slice of toasted baguette for an easy appetizer.

Frequently Asked Questions

Can I use a different vinegar?
Yes, white wine vinegar or apple cider vinegar can work well, though each will subtly change the flavor profile.
How long will this salad keep?
It’s best eaten fresh but can be stored in the refrigerator for up to two days. The cucumbers will soften over time.
Can I add other herbs?
Absolutely! Fresh basil or parsley would be lovely additions.

Ingredients Explained

Cucumbers: These provide a refreshing, crisp base for the salad. Opt for seedless if you prefer a less watery texture.

Cherry Tomatoes: Sweet and juicy, they add a burst of color and flavor. Halve them for the perfect bite size.

Red Onion: Adds a hint of sharpness and crunch. Slice them thin to avoid overpowering the other ingredients.

Extra Virgin Olive Oil: A high-quality olive oil enhances the flavors, binding everything together with a rich, fruity note.

Red Wine Vinegar: This provides a tangy zest that brightens the salad. It’s milder than other vinegars, allowing the vegetables to shine.

Salt and Black Pepper: Essential for seasoning, they bring out the natural flavors of the ingredients.

Fresh Dill: Adds a unique, aromatic touch. It’s the secret ingredient that elevates the dish from ordinary to extraordinary.

Simplified Instructions

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and sliced red onion.
2. Drizzle the olive oil and red wine vinegar over the vegetables.
3. Season with salt and black pepper, tossing gently to ensure even coating.
4. Sprinkle the fresh dill over the salad and toss again to distribute evenly.
5. Let the salad sit for at least 10 minutes before serving to allow flavors to meld.

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